Homemade granola

Store-bought granolas are typically loaded with sugar and are seldom healthy choices. This is a basic granola recipe which you can adapt according to taste.  Try adding chopped nuts, different seeds, dried fruit, adding flaked coconut etc.  Makes a large batch which you can store in an airtight container for up to 2 weeks.  Served here with natural yoghurt and fresh berries.

INGREDIENTS

2 cups of rolled oats – I use the jumbo or Scottish oats
¾ cup sunflower seeds
½ cup pumpkin seeds
2 tablespoons chia seeds
¾ cups chopped mixed raw nuts
2 tablespoons of LSA (an Australian mix of ground linseed, almond, sunflower).  You can just use ground linseed/flaxseed instead
¼ cup mixed dried fruit
1 teaspoon ground cinnamon
¼ cup maple syrup (make sure it’s real maple syrup, not maple-flavoured)
1 tablespoon extra-virgin olive oil (can also use coconut oil if your prefer)


METHOD

Pre-heat the oven to 180°C (350°F).  Combine all the dry ingredients in a bowl.  Then add the maple syrup and oil; mix well. Spread mixture onto an oven tray lined with baking paper.  Bake in the oven for around 15 minutes or until lightly browned and crisp.  Keep a close eye on it though as it can quickly burn. Cool on the tray.  It will crisp up as it cools.


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